• 3 cups torn Romaine lettuce
  
• 3 cups torn red leaf lettuce
  
• 1 cup chopped endive
  
• 1 cup torn radicchio
  
• 1 cup sliced mushrooms
  
• 1 cup snow peas
  
• 1 large tomato, cut into wedges
  
• 3 cloves garlic, minced
• 1 tablespoon margarine product (60% or more oil)
  
• 1 pound tuna steaks
  
• 1/2 cup rice wine vinegar
  
• 2 tablespoons sugar
  
• 1 teaspoon dry mustard
  
• 1/4 teaspoon ground black pepper

On six individual salad plates, arrange lettuce, endive, radiccho, mushrooms, snow peas and tomato. Set aside. In large skillet, over medium-high heat, cook garlic in margarine for one minute. Add tuna steaks and cook, browning on both sides, until fish flakes easily with a fork, about 10 minutes. Remove fish and break into chunks. Arrange tuna on individual salads; set aside. In same skillet, add vinegar, sugar, mustard and pepper; heat through. Drizzle vinegar mixture over salads; serve immediately.

Number of Servings: 6